Sneak a Peek at Bill Rancic’s Marathon-Training Diet

10/18/2013 at 07:00 AM ET

Bill Rancic's Marathon Training Diet
Monica Schipper/FilmMagic

On a recent day in October, reality star Bill Rancic—who’ll be running in the ING New York City Marathon on November 3—ate a big stack of pancakes, three scrambled egg whites, a few turkey sausages, multigrain toast and several bananas.

For breakfast.

Lunch, or as he called it, “a little snack in midafternoon,” was chicken breast and brown rice, with a protein-bar chaser.

Rancic, who’s married to E! News anchor Giuliana Rancic, has been running up to 18 miles every day for the past two months and eats whatever’s in sight, except fried foods. “Hamburgers, slabs of ribs, things I wouldn’t normally eat,” he says. “I’m just trying to get fuel in my body any way I can, about 6,000 calories a day.” (A recent 14-mile training run burned about 2,800 calories in two hours.)

He’s going to need the extra fuel: The Apprentice season one winner will be the last runner to start the marathon and, for every runner he passes, Timex will donate $1 to Fab-U-Wish, which his wife started after her breast cancer diagnosis in 2011 to grant the wishes of women facing breast cancer and ovarian cancer. He’s hoping to net the charity $25,000 or more.

That’s why eating enough is so vital during his training regimen. The same day Rancic had the pancake breakfast and chicken lunch, he met up with some buddies to watch the Chicago Bears game at RPM-Italian, a popular Chicago restaurant he co-owns.

“I held off eating again until I met them,” he says. “And then we unleashed fury—we shared little pepperoni pizzas, mushroom pizzas, grilled octopus, kale salad, Brussels sprouts salad, a big Porterhouse steak, bucatini, seafood pasta, rice pudding gelato, mint-chocolate-chip gelato and little doughnuts you dip in Nutella.”

“I’m eating more now than I’ve ever eaten in my life,” he explains, “but it’s guilt-free,” noting that he’s lost more than 10 pounds during training. “I’ll go back to my regular way of eating on November 4.”

But in the meantime, pass the Porterhouse.

—Nancy Mattia

FILED UNDER: Bill Rancic , Food , Health

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms
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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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Crystal on

One of my favorite Hollywood couples.

jasmin on

Go Bill!

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